And yes, I could order a frozen partially baked dozen shipped if I had to, but heck, I make pizza every week, so I should try this, right?

I did.

Then I tried a few other variations on the theme for good measure. But those pizzas will be up later--for now, it's time to walk you through a basic rolled-over pizza, Farm Fresh Feasts style. You gotta crawl before you can walk, right? God bless physical therapists! They taught my son to walk--right after his baby sister was born. Oy! Bad timing!

Basic Farm Fresh Feasts-a-boli

Preheat oven to 400 degrees Fahrenheit. Mix meat and sauce together in the skillet you used to cook the meat. You want a thick, not watery, mixture so if your sauce is kinda runny cook it down over medium low heat until thickened. I used leftover breadstick dipping sauce plus some Fresh Tomato Pesto today.

Set aside.

On an oiled piece of parchment, with <gasp!> a rolling pin, roll dough until a rectangular shape. I'm not usually picky about dough shape, but your finished 'boli works better if you start with a rectangle. Visually divide the rectangle into 3 wide bands and spread the meat mixture over the middle third. Top with cheese. I'll pause to let you see what it looks like.

Using the parchment paper, lift one end up and fold it over the filling. It will slowly disengage from the parchment--let it do its thing naturally. Grab the other side of parchment and fold the other end over. Pinch the ends. I'll wait while you check it out.

Flip the whole thing over (if you don't have a pizza peel, use a second cookie sheet to flip) carefully. I used this ridiculously complicated method shown below, but do what you like.

First, add a second sheet of oiled parchment on top. Then a cookie sheet, Then flip, lift off the new top sheet of oiled parchment and--drumroll, please--you've flipped your rolled pizza. Such gymnastics in the kitchen.

Brush the new top with olive oil and stab it a few times to create vent holes. Bake for 25 minutes, shake it off the parchment, and finish another 5 to 10 minutes until the crust is browned. Cool on a wire rack, then slice and serve. Enjoy!

Marlene,The great thing about store bought dough is that it is old enough to roll out easily. I love the Trader Joes herb flavored dough and need to figure out how they make that.When I forget (and I make pizza every week, how do I forget?) and am trying to shape a dough that was flour and water an hour before, it's a pain. Pizza dough is ridiculously simple to make, so try it sometime. Just not right before you want to eat the pizza!Thanks!

You are a genius! I love this idea, I see no reason why I can't stuff it with veggies. The step by step instructions are spot on, and gymnastics should always be done in the kitchen. Best spot for it, I always say. Have a great weekend.

Now I'm hungry too! I bought two balls of pizza dough this weekend (they are local and only a 1.99 a pop) in your honor so I can do this very thing. I can't wait, and I love the idea of artichokes. In fact, I just love artichokes. I wish I could eat them in everything. The Hubby isn't a fan though (Boo Hiss).

Yum! Would have to make this one just for me – the rest of the family doesn't like ground beef unless it is a hamburger or meatloaf. But we are all about each of us making pizzas that we like, so that would work just fine!

Sarah,I'd be hurting if my family wouldn't eat the cow in the freezer in any form other than hamburgers or meatloaves, as there is a lot of ground beef in there.I usually make a plain cheese pizza for my daughter, meat for my son, and veggie for me. My spouse eats everything.I'm glad your family makes pizzas that work for each of you!

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